Frequent and worldwide occurring vine disease in the vineyard, which is mostly caused by various microorganisms such as bacteria, yeasts and moulds. Grape rot is also favoured by nutrient deficiencies of the vine during growth such as nitrogen. Even particularly compact grapes with closely packed berries are potentially at risk. There are different types of rot such as green rot, pink rot, grey rot(botrytis), black rot and white rot. An extensively infested vineyard then has a typical mouldy and stuffy odour that can be perceived from afar. A wine made from such infested grapes has the wine defect mould taste.